Tortilla Soup Demo Recipe
A hot blender soup with a Mexican flair - tomato, chipotle, taco seasoning, peppers, black beans and corn, served with classic tortilla soup toppings.
Ingredients
| 1 | Roma tomato | |
| 8 | baby carrots | |
| 1 | celery stalk | |
| 2 cups | 480 ml | vegetable broth (or chicken) |
| 1 tablespoon | 15 ml | chipotle puree |
| 1 clove | garlic | |
| 1 teaspoon | 5 ml | taco seasoning |
| 1/3 | red bell pepper | |
| 1/3 | green bell pepper | |
| 1/2 cup | 120 ml | black beans |
| 1/2 cup | 120 ml | canned corn |
| — | squirt of lime | |
| — | cilantro (optional topping) | |
| — | shredded cheese (optional topping) | |
| — | sour cream (optional topping) | |
| — | crushed tortilla chips (optional topping) | |
| — | avocado slices (optional topping) | |
| — | dashes of salt & pepper (optional topping) |
Instructions
- The first step is to place the first seven ingredients into the blender. This means the tomato, carrots, celery, 2 cups of broth, chipotle puree, clove garlic, and taco seasoning.
- The second step is to turn on your blender and let it run through the hot soup cycle. After about 6 minutes, you should notice steam leaving through the vented top of the blender.
- Cut your peppers into strips and add half of them into the blender, then blend again for 30 seconds.
- Pause to add the other half of the peppers into the blender, add the black beans and corn, and pulse the blender between 5 and 10 times until you have reached the perfect soup consistency. The soup should now be thick and creamy.
- The last step is to pour your soup into two bowls, sprinkle each with lime juice, then add your preferred toppings and enjoy your hot blender soup.
Notes: You may add tortilla chips into the blender mixture during the last step to pulse them. This is only if you are a fan of soggy chips. If not, you can simply dip your hard tortilla chips into the soup when it is finished.